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Best Homemade Cinnamon Apple Pie with Easy Lattice Crust

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This homemade cinnamon apple pie features a perfectly spiced filling and a beautiful lattice crust. After twelve attempts, this recipe delivers a flaky, never-soggy pie that tastes just like the one from a beloved bakery.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 6–7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced ¼-inch thick
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water
  • 1 tablespoon coarse sugar (turbinado or demerara)

Instructions

  1. Make the pie dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough starts to come together. Add more water if needed. Turn dough onto a floured surface, divide in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour…
  2. Prepare the apple filling: In a large bowl, combine sliced apples with both sugars, cinnamon, nutmeg, cardamom, flour, cornstarch, lemon juice, and lemon zest. Toss to coat. Let sit for 15-20 minutes to macerate. Pour mixture into a large skillet or saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until juices thicken and apples start to soften. Remove from heat and let cool completely.
  3. Roll out the dough: Preheat oven to 400°F (200°C). Take one disc of dough and let sit at room temperature for 5 minutes. On a floured surface, roll into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing gently into bottom and up sides. Trim excess, leaving ½-inch overhang. Refrigerate while preparing lattice.
  4. Create the lattice top: Roll out second disc into a 12-inch circle. Cut into 10-12 strips, each about ¾-inch wide. Place 5-6 strips vertically across the pie, spacing about 1 inch apart. Fold back every other strip halfway, lay a horizontal strip across the unfolded strips, then unfold the folded strips back over. Repeat with remaining strips until pie is covered. Trim lattice strips to match overhang. Fold overhang up and over edges of lattice, then crimp edges.
  5. Bake the pie: Place pie on a baking sheet. Brush top crust with egg wash, getting into all nooks. Sprinkle generously with coarse sugar. Cut 4-5 small slits in top for steam to escape. Bake at 400°F for 20 minutes, then reduce temperature to 375°F (190°C) and bake for another 35-40 minutes, until crust is golden brown and filling is bubbling. If edges brown too quickly, cover with foil. Let cool on a wire rack for at least 3 hours before slicing.

Notes

Keep all ingredients cold for flaky crust. Do not overwork the dough. Pre-cooking the filling prevents a soggy bottom. Let pie cool completely before slicing for clean slices. Can be made ahead: dough can be refrigerated for up to 2 days, filling can be prepared a day ahead, and assembled pie can be refrigerated for up to 24 hours before baking.

Nutrition

Keywords: apple pie, cinnamon apple pie, lattice crust, homemade pie, fall dessert, Thanksgiving pie

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